Each season the Inn presents a new menu. The Kindred Spirits Restaurant prides itself in choosing only the best ingredients so the menu changes seasonally. Dinner guests may arrive one-half hour prior to dinner to enjoy an early glass of wine or a mug of cold beer while chatting in the tavern with other guests. The Inn & Spa at Cedar Falls provides a fine dining experience in the Hocking Hills, offering superb American cuisine. Dinner reservations are required (except Friday nights from June 5 to October 30) and are available from 5:30pm until 8:45pm. Please make your reservation through OpenTable by clicking the link on the right or by calling us at 740-385-7489.
Winter Hours – The restaurant will be closed on Tuesdays for dinner from November 30, 2015 thru February 2016 and reopen every day beginning March 1, 2016.
Menus items are subject to change based on product availability.
The Inn & Spa at Cedar Falls – 2015 Fall Dinner Menu
The Inn’s Wisconsin Cheese Ball & Olive Tapenade Basket
Assorted Crackers, Flatbread & Crostini
Smoked Duck Flatbread
Smoked Duck, Roasted Mushrooms, Balsamic Vinaigrette, Herb Crème Fraiche,
Micro Greens, Spent Beer Grain Flatbread
Crab & Kimchi
Pan Seared w/Inn-Made Kimchi, Micro Greens & Sweet Chili Aioli
House Made Soup of the Day
The Inn’s House Salad
Mixed Greens, Slivered Onion, Tomato, Shredded Carrot, Parmesan & Red Wine Vinaigrette
Bibb & Bacon Salad
Bibb Greens, Chopped Applewood Smoked Bacon, Gorgonzola, Red Grapes, Pickled Red Onion w/Warm Bacon Vinaigrette
Romaine, Parmesan, Croutons, Grilled Anchovies, Caesar Dressing & Parmesan Crisp
Pan Seared Ohio Pork Loin
Apple-Pawpaw Chutney, Roasted Red Skins, Broccolini
Chardonnay, Ballard Lane, CA or Red Blend, Ranch House Red, Napa
Marinated Chicken Breast, Ratatouille, Garlic Mashed Potatoes
Zinfandel, Cline, CA or Meritage, Hahn Estates, CA
Grilled Filet Mignon
6oz. Filet w/Green Peppercorn Demi, Garlic Mashed Potatoes, Broccolini
Cabernet Sauvignon, Rutherford Ranch, Napa or Bordeaux, Chateau Segla Margaux, FR
Blackened Jumbo Scallops
Sweet Corn Risotto, Chive Oil, Sweet Corn Silk
Pinot Grigio, LaGaria, Italy or Viognier-Rousanne, Kinkead Ridge, Ripley, OH
Butternut Squash Ravioli
Butternut Squash Ravioli, Sage, Asparagus, Dried Cranberries, Pecans, Butternut Coulis
Chardonnay, La Raeine, CA or Zinfandel Blend, Wrangler Red, CA
Grilled NY Strip Steak
Inn Cut 12oz. NY Strip, Inn-Made Steak Sauce, Garlic Mashed Potatoes, Sautéed Kale
Malbec, Aruma, Mendoza, or Cab. Sauv., Freemark Abbey, Napa
Pan Fried Atlantic Flounder
Lemon-Caper Beurre Blanc, Jasmine Rice, Broccolini
Chenin Blanc, Pine Ridge, CA, or Pinot Noir, La Petite Perriere, FR
Made from scratch on a daily basis.
Desserts change seasonally and are prepared using the freshest ingredients available. Ask your server for the day’s selections.
Mixed Berry Cobbler with Cinnamon Ice Cream
Wine recommendations for Starters are served by the glass and for Entrees are served by the glass and bottle respectively.
Please inform your server of any allergies before ordering.
Any Entrée can be split for $10.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne
illness, especially if you are pregnant or have certain medical conditions.
*Out of respect for all our Guests, please mute, and refrain from talking on cell phones while in the Restaurant.